Directions1. Heat garlic and onions in a large cooking pot with one-half cup of olive oil until sizzling

2. Add 2 tablespoons of white flour

3. After 1 minute, add the 3 liters of water and allow it to boil

4. Once boiling, add the crushed tomatoes, the cannellini beans, the red pepper and black pepper, 2 tablespoons of salt, 1/4 cup of white wine, the sausages and the rosemary

5. Allow the soup to simmer on medium heat for 30 minutes, then add 2 cups of pasta (Any type of small pasta is suitable. I use lumachine, made in Italy by Garofalo.)

6. After 15-30 minutes, the soup should be thick and ready to serve

* The sausage is optional, as the soup can be made for vegetarians. In preparing the sausage, I recommend boiling the raw links for 20 minutes, separately, in a small pot and slicing them and adding them, as called for in the recipe.